I just made Esther's yogurt and it turned out perfect. Here is what I did:

2 cans high fat coconut milk (I used Thai brand)
2 envelopes of Know gelatin (It came out very thick. Use only 1 if you like your yogurt thinner)
4 Probiotics , Dairy Free (each capsule is 5,000 billion)

(turn on yogurt maker to warm up)
1. Sterilize small canning jars, lids and spoons in a small sauce pan.
2. Pour milk into a tall sauce pan. Bring milk to a scald on medium heat (180 degrees) but not a boil. Watch closely. No microwave.
3. Add 1-2 packets of gelatin to the milk while it is hot.
4. Pour milk into a cold bowl and COOL to 95-100 degrees. This takes a bit of time in the winter. May go quicker in the summer.
5. Add the powder emptied from 4 probiotics to 1/2 c. cooled coconut milk.
6. Mix probiotic/milk mixture back into the bowl of milk once it's cooled down to 95-100 degrees.
7. Pour milk into sterilized jars and put on lids and jar rings.
8. Put jars into yogurt maker for 10 hours.
9.Refrigerate immediately and leave overnight. It should be thick and tangy
in the morning.

Thanks so much, Esther! I made ranch dip this afternoon and it was wonderful!
9. Shake the jars and immediately put them in the fridge overnight. They will gel once they get cold.

Okay, here is the thing about the coconut yogurt. The texture is perfect but I think I blew it when I added those first 2 capsules of the probiotics when the mixture was hot and THEN added 4 more when it cooled down because it tastes very yeasty. Honestly, I can't handle the taste in the dip. It's not your fault. I'm sure it's because I added too many capsules. I'm going to try and add fruit and see if I can handle that way but I may need to throw out the whole batch if I can't find a way to disguise the yeasty flavor. It almost tastes like it's going bad.

I will try to make some again and add less capsules.

This has no reflection on your teaching abilities... only my inability to follow directions!

Okay, here is the thing about the coconut yogurt. The texture is perfect but I think I blew it when I added those first 2 capsules of the probiotics when the mixture was hot and THEN added 4 more when it cooled down because it tastes very yeasty. Honestly, I can't handle the taste in the dip. It's not your fault. I'm sure it's because I added too many capsules. I'm going to try and add fruit and see if I can handle that way but I may need to throw out the whole batch if I can't find a way to disguise the yeasty flavor. It almost tastes like it's going bad.

I will try to make some again and add less capsules.

This has no reflection on your teaching abilities... only my inability to follow directions!

Make the caramel sauce. Bring the honey to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color. Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Cool to room temperature.
Make the crust. Preheat the oven to 350°F. Place the crust ingredients in a bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool on a wire rack for 15 minutes.
Make the ganache. Melt the chocolate slowly over a double broiler or in a bowl set over a pot of simmering water. stir in the milk and honey. spread the chocolate mixture over the crust.
Drizzle cooled caramel sauce over the chocolate layer. sprinkle chopped walnuts over the chocolate layer.
Sprinkle chopped walnuts over the chocolate layer.
Make the coconut cream. Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
Sprinkle shredded coconut over the cream layer.
Finish with a layer of chocolate chips.
Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.

For the candies, line a mini-muffin pan with 20 mini paper liners (I recommend parchment ones for true non-stick).
Combine coconut butter and coconut oil in a small saucepan over low heat. Stir until melted and smooth and then stir in shredded coconut and sweetener until combined.
Divide mixture among prepared mini muffin cups and freeze until firm, about 30 minutes.
For the chocolate coating, combine cocoa butter and unsweetened chocolate together in bowl set over a pan of simmering water (do not let the bottom of the bowl touch the water). Stir until melted.
Stir in sifted powdered sweetener, then stir in cocoa powder, until smooth.
Remove from heat and stir in vanilla extract.
Spoon chocolate topping over chilled coconut candies and let set, about 15 minutes.
OR if using pre-packaged chocolate, simply melt and spoon over the cold coconut filling.
Candies can be stored on your counter top for up to a week.

*I also dipped the balls in chocolate instead of layering them.

Notes

Serves 10. Each serving has 5 g of carbs and 4 g of fiber. Total NET CARBS = 1 g.

For the cookies, preheat oven to 325F and line 2 baking sheets with parchment paper.
In a medium bowl, whisk together almond flour, chopped walnuts, coconut flour, cardamom, baking powder and salt.
In a large bowl, beat butter with sweetener until light and fluffy, about 2 minutes. Beat in egg, vanilla and stevia extracts.
Beat in almond flour mixture until dough comes together.
Form dough into 3/4 inch balls and place on baking sheets about 1 inch apart.
Bake 18 minutes, or until just lightly golden brown.
In a medium bowl, place powdered sweetener. While cookies are still warm, place in sweetener and roll around to coat.
Sprinkle remaining powdered sweetener over cookies as they cool.

Notes

Serves 18. Each serving has 5 g of carbs and 2 g of fiber. Total NET CARBS = 3 g.

Here's what I created yesterday..... I melted about 2/3 of a bag of Lily's SF dark chocolate chips with a can of Whole Foods brand coconut milk (I use that brand because it doesn't separate) and added a little extra Monin vanilla syrup and have been using the resulting concentrate to make mochas.

I could have used baking chocolate and more sweetener (it would have been cheaper than the Lily's) but didn't have any.

Make the caramel sauce. Bring the honey to a low boil in a deep saucepan over medium-high heat. Simmer on medium heat for 5 to 7 minutes, swirling the pan occasionally to ensure even browning and a dark amber color. Remove from heat and carefully whisk in the palm shortening, coconut milk, and salt. Return to heat and continue cooking for 15 minutes. Cool to room temperature.
Make the crust. Preheat the oven to 350°F. Place the crust ingredients in a bowl and mix until a dough forms. Press the dough into an 8-by-8-inch ovenproof dish. Bake for 10 minutes. remove and cool on a wire rack for 15 minutes.
Make the ganache. Melt the chocolate slowly over a double broiler or in a bowl set over a pot of simmering water. stir in the milk and honey. spread the chocolate mixture over the crust.
Drizzle cooled caramel sauce over the chocolate layer. sprinkle chopped walnuts over the chocolate layer.
Sprinkle chopped walnuts over the chocolate layer.
Make the coconut cream. Place the coconut cream ingredients in a small bowl, whisk, and then drizzle over the walnuts.
Sprinkle shredded coconut over the cream layer.
Finish with a layer of chocolate chips.
Place the bars in the oven and bake for 20 minutes. cool on a wire rack for 15 minutes, then refrigerate for 1 hour to set. cut into 12 even bars.

This awesome Grammy !! I like your changes, I think I might try this recipe.I usually omit the honey in recipes and work it out. You did great.
Thanks

2. In a large bowl, prepare the cake by first mixing together melted coconut oil, coconut milk, eggs, vanilla, lemon oil, lemon zest, salt, baking soda and stevia on low speed until smooth.

3. Mix in coconut flour and Swerve (or erythritol) on low speed for about one minute.

4. Transfer the cake mix into a greased 8 x 8 or 9 x 9 pan or a pie pan.

5. Bake on the middle rack for 18-25 minutes or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before turning the cake out onto a plate.

Directions (frosting):

*I just mixed everything together. I didn't follow the directions below but next time I will. I added twice as much Erythritol to thicken mine. Should have followed the directions. :-)

1. Combine xylitol, water and vanilla extract and stir in a glass measuring cup. Microwave on high for 30-60 seconds or until xylitol is completely dissolved and a sweet, thick syrup is formed. Set into a small bowl of ice water to cool. Some crystals may form on the outside of the glass, but that's OK.

2. Using a whip attachment on a hand mixer (or stand mixer), cream together shortening and salt until smooth and creamy.

3. Very slowly pour in the xylitol syrup and continue to beat with whip attachment. The mixture will look lumpy and curdled at first but will come together in a couple of minutes. Continue to beat until light and fluffy.

4. Add in Swerve (or powdered erythritol) and stir lightly with a spoon until completely dissolved. Do not use the mixer until you've stirred in the Swerve or else you'll end up with a big cloud of sweetener in your lungs.

5. Mix with whip attachment for at least a minute until smooth and creamy. Taste test at this point to make sure there is enough salt in the recipe. Salt is critical. If it's bland, add another pinch of salt and beat again.

6. Frost the cooled cake and then sprinkle with more coconut on the tops and sides. Serve.

350. Line a baking sheet with parchment.
Place coconut and seeds in food processor and grind 30 seconds. Add rest of ingredients and grind 30 seconds. Scoop onto parchment, top with another piece of parchment and use rolling pin to 1/4 inch thick. Remove top piece. use wet knife and score 1 in. squares.
Bake 10 - 15 minutes until firm to touch. Remove. Sit 15 minutes to become crisp. Break into 1 inch pieces. Refrig. for up to 1 week.

I found dairy- free cheese. At Safeway stores or ones under thier name, Ralphs,Rally, Vons thats all I can remember. The cheese is called Daiya! It comes in cream cheese plain, onion. It taste awesome.

Rosethorns told me that Safeway was carrying Daiya Dairy Free Cream Cheese. YAY! I haven't had cheese cake for quite a few years since I've gone dairy free due to joint pain. These were WONDERFUL yummy little delectables!

Beat cream cheese and egg together until well blended. Add other ingredients and blend.

Spray 5 muffin tins and fill with batter. Fill empty muffin tins with water. I set the muffin pan into a large cookie sheet and filled it with water. Bake at 325 for 30 minutes or until knife inserted in the middle comes out clean. Cool and then refrigerate. I froze the extra ones.

Strawberry Sauce
12-14 strawberries (I used frozen)
1 tsp. cornstarch (or thickener of your choice)
2 tbsp. Erythritol (taste and adjust)
Drain the juice from berries into a measuring cup and add water to 3/4 cup. Put everything in small sauce pan and simmer until it thickens. It takes a little while.

I had a sunflower seed crust pie shell already in the fridge. I can't remember what recipe I used but they wouldn't be hard to find online. I put the cheesecake on top of the crumb crust and poured the sauce over the top once everything was cold. YUMMY!

Rosethorns told me that Safeway was carrying Daiya Dairy Free Cream Cheese. YAY! I haven't had cheese cake for quite a few years since I've gone dairy free due to joint pain. These were WONDERFUL yummy little delectables!

Beat cream cheese and egg together until well blended. Add other ingredients and blend.

Spray 5 muffin tins and fill with batter. Fill empty muffin tins with water. I set the muffin pan into a large cookie sheet and filled it with water. Bake at 325 for 30 minutes or until knife inserted in the middle comes out clean. Cool and then refrigerate. I froze the extra ones.

Strawberry Sauce
12-14 strawberries (I used frozen)
1 tsp. cornstarch (or thickener of your choice)
2 tbsp. Erythritol (taste and adjust)
Drain the juice from berries into a measuring cup and add water to 3/4 cup. Put everything in small sauce pan and simmer until it thickens. It takes a little while.

I had a sunflower seed crust pie shell already in the fridge. I can't remember what recipe I used but they wouldn't be hard to find online. I put the cheesecake on top of the crumb crust and poured the sauce over the top once everything was cold. YUMMY!

Wow Grammy it cooked!!!! That is so great to here.LOL I was scared to try cooking it.